Name: Nokedli Hungarian Egg Dumplings
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 3 cups All-purpose flour; 3 large Eggs; 3/4 cup Water; 1 tsp Salt; 2 tbsp Unsalted butter

"Nokedli are rustic, tender Hungarian egg dumplings that act as the perfect vehicle for rich gravies and stews. This simple recipe yields chewy, golden bites of comfort that bring the heart of Budapest directly to your kitchen."

Ingredients

Qty	Item
3 cups 375 g	All-purpose flour
3 large 3 pieces	Eggs
3/4 cup 180 ml	Water
1 tsp 6 g	Salt
2 tbsp 28 g	Unsalted butter

How to Make Nokedli Hungarian Egg Dumplings

Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat.

In a medium mixing bowl, whisk together the eggs, water, and 1 teaspoon of salt until the eggs are well combined.

Gradually stir in the flour using a wooden spoon. Mix just until a thick, sticky, and slightly lumpy dough forms. Important: Do not overwork the dough, as this will result in tough dumplings.

Once the water is boiling, place a nokedli maker (or a large-holed colander) over the pot. Working in batches, push the dough through the holes into the water using a scraper or the back of a spoon.

Cook the dumplings until they rise to the surface, then allow them to boil for an additional 30 to 60 seconds to ensure they are cooked through.

Use a slotted spoon or spider strainer to lift the dumplings out of the boiling water and transfer them to a clean serving bowl.

Immediately toss the hot nokedli with the butter until melted and well coated. Serve immediately alongside your favorite Hungarian stew.

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The secret to tender nokedli is not over-mixing the dough; it should still look a bit shaggy and lumpy.
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If you do not have a specialized nokedli maker, you can use a flat cheese grater with large holes or scrape bits of dough off a cutting board with a knife.
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Always salt your boiling water heavily, as the dumplings absorb most of their seasoning during the quick boil.
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To prevent sticking, make sure the dumplings are tossed with butter or the sauce from your main dish immediately after draining.

Frequently Asked Questions

What is the difference between Nokedli and German Spätzle?

Nokedli is generally smaller and the dough is often a bit thicker or stickier than Spätzle, resulting in a more rustic, irregular shape.

Can I freeze cooked Nokedli?

Yes, you can freeze them for up to 2 months. Reheat by briefly dropping them into boiling water or sautéing them in a pan with butter.

Why did my dumplings turn out mushy?

Mushy dumplings are usually caused by adding too much water to the dough or overcrowding the pot during the boiling process.

What dishes go best with Nokedli?

They are classically served with Chicken Paprikash, Beef Pörkölt (stew), or simply scrambled with eggs for a dish called Tojásos nokedli.

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